Vegetarian Chili

DIFFICULTY LEVEL

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Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (approximately 1/2 cup)
  • 12 ounces extra-firm tofu, cut into small pieces
  • 2 cans (14 ounces each) diced tomatoes with no added salt
  • 1 can (14 ounces) kidney beans with no salt added, rinsed and drained
  • 1 can (14 ounces) black beans with no salt added, rinsed and drained
  • 3 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 tablespoon chopped fresh cilantro (fresh coriander)

Instructions

  1. In a soup pot, heat the olive oil over medium heat.
  2. Add the onions and saute until soft and translucent, about 6 minutes.
  3. Add the tofu, tomatoes, beans, chili powder and oregano.
  4. Bring to a boil. Reduce heat and simmer for at least 30 minutes.
  5. Remove from the heat and stir in cilantro.
  6. Ladle into individual bowls and serve immediately.

Nutritional Information

Serving Size: 4
Calories: 446
Total Fat: 11 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 8 g
Sodium: 955 mg
Carbs: 65 g
Protein: 29 g

Source:

Mayo Clinic

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